Recipe by Chef John
"Not only is this one of America's greatest biscuit recipes, it's also by far the easiest. If you can stir, you can make cream biscuits. They are so light, moist, flaky, and perfect, you're going to be shocked."
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1 1/2 cups
heavy whipping cream
butter, melted, or as needed
SO easy (my 3 yr old helped make them) and the flavor is wonderful! I used parchment paper instead of foil for lining my pan and the bottoms came out lightly golden. Just perfect! Followed the recipe to a tee, except I had to make my own self-rising flour since I didn't have any on hand, by adding 1 teaspoon of salt and 3 teaspoons of baking powder to he 2 cups of all purpose flour.
Proportions were off for me. I ended up with a soupy mess. I added another half cup of flour, then just gave up and poured what I had into a pan and baked it as a cake instead of trying to shape the mess into biscuits. Luckily I timed it low, because at 8 minutes it was already browning, and the bottom browned enough to separate from the rest.
Problems aside, I liked the soft and light texture of the end result. I also liked the 2 ingredients and under 15 minutes. It was tasty with some butter and sugar cane syrup. I'll try it again with adjusted measurements.
I have made this recipe about 10 times in the last few months. We like this as much as my home made bread. But, this is a lot faster.
The temperature of 500 degrees is correct.
The aluminum foil keeps the biscuits from burning. But - get the biscuits off the hot cookie sheet ASAP after brushing with butter. Put them on a cooling rack to finish cool.
These taste great for 2 - 3 days after cooking.
The melted butter added before cooking adds flavor. The melted butter after cooking produces a nicely browned look.
Flipping over the ends and re-rolling produces a layered flaky biscuit - easy to spread jam on or eat without any toppings.
I do not have a round cutter. So I cut these into squares or rectangles. The taste is the same and it cuts down on the preparation time.
The recipe can be doubled or quadrupled without any changes (except sometimes adding a little more fluid)
The recipe can be made with a combination of 1/3rd milk and 2/3rds cream. Just make sure you brush the biscuits with butter before cooking and the taste and texture is almost the same.
Easy & delicious. Didn't use butter this time since I used them under sausage gravy. Will definitely make again! I baked at about 375 for 15 min.
These are one of the best and easiest biscuit recipes that I have ever made or eaten! Do keep an eye on them in the oven b/c after 9-1/2 minutes, my bottoms were just on the verge of burnt (my oven temp is spot on too), so I'm thinking maybe it had something to do with using foil? Other than that, these are fantastic! So flavorful, tender and moist. I WILL be making these often, but reducing the cooking time accordingly~YUM! Thanks for sharing. :)
WOW!!! Followed this recipe to a T. Oven temp of 500 degrees is right on BTW. Biscuits were beautiful, delicate, simply delicious!!! Instead of running out to the store for can biscuits, I will run to the store for the heavy whipping cream! They are so simple and quick to make. Keep the easy and delicious recipes coming Chef John!!!
Very quick and easy. Can make using your own self-rising flour. I add 1/2 tsp of baking soda and 1/2 tsp of cream of tartar. Just fits into my toaster oven.
I followed the recipe exactly and these are probably the best and simplest biscuits I've ever made!
* Percent Daily Values are based on a 2,000 calorie diet.
How to Make Cream Biscuits
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 142
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